Caramel Cheesecake

Am I the only one who is completely obsessed with jars? Yes? Okay then.

I bought these really cute Jars and thought they would be great for desserts so I had to work out what kind of dessert to put into them. I decided on cheesecake for 2 reasons. The first was that there is layers to cheesecake so it would show through the glass and the second is because cheesecake is so easy. It’s about the only dessert I can get right. This is probably a good thing because I’d make a lot of desserts otherwise. I’m really happy with how they turned out so I thought I’d share the recipe here. It was just a standard cheesecake recipe, but if there are any newcomers to the world of cheese cake making then it might be helpful. The caramel turned out perfectly which I’m really happy about because apparently it can go wrong very easily.

Ingredients:

Base –

200g Digestive biscuits

100g butter

Filling –

300g cream cheese

200g cream

Topping –

100g golden syrup

100g butter

100g brown sugar

Method:

crush the biscuits

melt 100g of butter

mix the butter and biscuit together

flatten the biscuit mix into the bottom of each jar and put them into the fridge

mix the cream cheese and the cream together in a bowl until it’s fully blended

Add cream cheese mix on top of the biscuit base and put it back in the fridge

Add the brown sugar, remaining butter and golden syrup (it must be equal quantities of each) to a pot and boil on a medium heat, mixing continuously, for about 2 minutes.

Finally, add it to the top of the cheesecake filling and refrigerate for at lease 2 hours.

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